Chocolate Peanut Butter Pie Recipe

Introduction

This Chocolate Peanut Butter Pie is a rich and creamy no-bake dessert that combines the beloved flavors of chocolate and peanut butter into one irresistible treat. Perfect for any occasion, its smooth filling and chocolate ganache topping will satisfy your sweetest cravings.

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 cup cream cheese, softened
• 1 teaspoon vanilla extract
• 1 ½ cups whipped cream (or whipped topping)
• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream (for chocolate ganache)
• Optional garnish: chopped peanuts, chocolate shavings

Instructions

1. Step 1: In a large bowl, combine the graham cracker crumbs and melted butter. Mix thoroughly, then press the mixture evenly into a 9-inch pie pan to form the crust.
2. Step 2: In a separate bowl, beat the softened cream cheese until smooth. Add the creamy peanut butter and powdered sugar, mixing until combined. Stir in the vanilla extract completely.
3. Step 3: Gently fold the whipped cream into the peanut butter mixture until no streaks remain.
4. Step 4: Pour the peanut butter filling into the prepared crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or overnight for best results.
5. Step 5: To make the chocolate ganache, warm the semi-sweet chocolate chips and heavy cream in a small saucepan over low heat. Stir continuously until melted and smooth. Remove from heat and allow to cool slightly.
6. Step 6: Pour the ganache over the chilled pie and spread evenly. Return the pie to the refrigerator for another hour to let the ganache set.
7. Step 7: Before serving, garnish with additional whipped cream, chopped peanuts, or chocolate shavings if desired. Slice and enjoy chilled.

Tips & Variations

• For extra crunch, toast the chopped peanuts before garnishing.
• Use crunchy peanut butter instead of creamy for added texture.
• Substitute the graham cracker crust with chocolate cookie crumbs for a richer base.
• Try swirling some melted peanut butter into the chocolate ganache for a marbled effect.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the texture of the filling and ganache. When ready to serve, slice directly from the fridge for clean cuts. If needed, allow the pie to sit at room temperature for 10 minutes before serving for a softer bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie is perfect for making in advance. It needs at least 4 hours to chill, but overnight chilling allows the flavors to meld beautifully and the texture to firm up.

Can I freeze Chocolate Peanut Butter Pie?

You can freeze the pie for up to 1 month. Wrap it tightly with plastic wrap and foil to prevent freezer burn. Thaw in the refrigerator overnight before serving.

Chocolate Peanut Butter Pie Recipe

Print Recipe

★★★★★

4.6 from 144 reviews

A rich and creamy no-bake Chocolate Peanut Butter Pie featuring a buttery graham cracker crust, luscious peanut butter filling, and a decadent chocolate ganache topping. Perfectly chilled for a refreshing and indulgent dessert.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted

Peanut Butter Filling

• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 cup cream cheese, softened
• 1 teaspoon vanilla extract
• 1 ½ cups whipped cream (or whipped topping)

Chocolate Ganache

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

Optional Garnish

• Chopped peanuts
• Chocolate shavings

Instructions

1. Prepare the Crust: In a large bowl, combine the graham cracker crumbs and melted butter. Mix thoroughly until well combined. Press the mixture evenly into the bottom of a 9-inch pie pan to form the crust.
2. Make the Peanut Butter Filling: In a separate mixing bowl, beat the softened cream cheese until smooth. Add the creamy peanut butter and powdered sugar, mixing well to combine. Stir in the vanilla extract until incorporated. Gently fold in the whipped cream until the mixture is smooth and no streaks remain.
3. Assemble the Pie: Pour the peanut butter filling into the prepared graham cracker crust, smoothing the top evenly with a spatula. Refrigerate for at least 4 hours, or preferably overnight, to set fully.
4. Prepare the Chocolate Ganache: In a small saucepan over low heat, combine the semi-sweet chocolate chips and heavy cream. Stir continuously until the chocolate melts completely and the mixture is smooth. Remove from heat and allow to cool slightly.
5. Add the Ganache Topping: Pour the cooled ganache over the chilled peanut butter pie, spreading it evenly with a spatula. Return the pie to the refrigerator for another hour to allow the ganache to set firmly.
6. Garnish and Serve: Before serving, garnish the pie with additional whipped cream, chopped peanuts, or chocolate shavings if desired. Slice into wedges and serve chilled for a refreshing and indulgent dessert.

Notes

• For best results, chill the pie overnight to enhance flavor and texture.
• To make the pie easier to slice, dip your knife in hot water and wipe it clean between cuts.
• You can substitute the whipped cream with whipped topping for convenience.
• Store leftover pie covered in the refrigerator for up to 3 days.
• Ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.

Keywords: Chocolate Peanut Butter Pie, no-bake pie, peanut butter dessert, chocolate ganache, graham cracker crust, creamy pie